Green Tomato and Chilli Chutney Recipe
Updated: Nov 7
I love green tomato chutney and the thought of popping open a jar of my green tomato and chilli chutney on Boxing Day to go with cold meats for me is what Christmas is all about - yes I am already planning Christmas!
I like my green tomato chutney to have a bit of a kick so I like to make it with chillies. This recipe has a real depth of flavour as I use cooking apples from the orchard to give it that lovely thick texture.
I have to say my measurements are never exact but as I guide I use:
400g cooking apple as diced
600 g white onions diced
1.6 kg green tomatoes cubed
3-4 garlic cloves crushed
1-4 chilis depending on how hot you want it and of could the strength of the chillis
250ml red wine vinegar
250 ml malt vinegar
Approx 2 ½ cm of fresh ginger finely grated
400g soft brown sugar
This could not be more simple, put everything in a heavy based pan and bring to the boil. Once boiling turn down to a simmer and leave to simmer for one to two hours, until a good firm chutney consistency.
Spoon into freshly sterilized jars while still hot and seal.
Now the difficult bit, leave for at least 3 weeks for the flavours to mature before opening! I always taste test mine with some fresh bread and blue cheese. Well somebody has to do the job.
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Can I ask how many jars this usually makes? So I know how many to have ready.
Have just made this. Used up my green Tom's and the last of the chillies with neighbours apples. Smells divine and already tastes (spoon lick left a tingly tongue!) divine. I blitzed the chilli's, ginger and garlic in a processor before adding and used red wine vinegar as it's what I already had. Can't wait to give as gifts. Great recipe. Thank you so much.
Do I peel the apples ?